Lemony roast potatoes
Use as part of a tapas selection or increase for a tasty family dish.
700g small roasting potatoes, washed
¼ cup lemon curd
14 cloves garlic, peeled
sprigs of rosemary
Preheat oven to 200ºC.
Place potatoes in a baking dish, add lemon curd and toss.
Add garlic and 1 sprig of rosemary.
Roast in preheated oven, turning frequently until potatoes are golden and crisp, and tender when pierced with a skewer.
Remove from oven and serve garnished with rosemary sprigs.
For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||1.2g|